Pomegranate Molasses Glazed Chicken with Hazelnut Hummus and Flatbreads
Welcome to a culinary adventure that fuses the sweetness of pomegranate molasses-glazed chicken with the creamy richness of hazelnut hummus! This recipe is a celebration of vibrant flavors and textures—a symphony that takes your taste buds on a journey through the Mediterranean, incorporating the unique essence of the world’s finest hazelnuts.
Ingredients
2 chicken breasts
1/3 cup pomegranate molasses
2 1/3 cups of chickpeas drained
1 tbsp sesame paste
½ cups hazelnuts
1 lemon, juice only
1 ¼ cup extra virgin olive oil
3 tbsp water
Salt and pepper
2 tsp sesame seeds
1 fresh pomegranate, cut in half and seeds removed
4 flatbreads
Directions
Season the chicken breasts with olive oil, sea salt and pepper.
Preheat a non-stick pan and add the chicken to the pan.
Cook for 6 minutes until golden, then add the pomegranate molasses.
Once the liquid has come to the boil, turn the chicken over and the heat down. Place a lid on the pan and let the chicken gently cook for a further 10 minutes or until fully cooked.
Meanwhile, to make the hummus, place the drained chickpeas, sesame paste, hazelnuts, garlic, lemon juice, olive oil and water into a food processor. Blend until smooth and season to taste. Spread the hummus out onto a plate and scatter over the sesame seeds.
Top with pomegranate seeds and serve with flatbreads and the glazed chicken.